chocolate cheesecake


The Best Rich Chocolate Caramel Pecan Cheesecake Recipe

Winter is all about indulging in comfort foods, prepared with heavier sauces, creams, and of course, cheese. That also includes delectable desserts such as a rich and creamy cheesecake. Add chocolate, caramel, and pecans in this rich Chocolate Caramel Pecan Cheesecake recipe, and you’re in cheesecake heaven.

The Best Rich Chocolate Caramel Pecan Cheesecake Recipe


1 1/2 chocolate graham crackers

1/3 cup butter, melted

1/2 cup caramel syrup or homemade caramel (see recipe below)

1/2 cup finely chopped pecans

3 packages (250 g each) cream cheese, softened

3/4 cup sugar

3 eggs

1 package (225 g) semi-sweet chocolate, melted


Preheat oven to 350°F. Mix crumbs and butter together, and press firmly with the bottom of a flat glass onto bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then, remove from oven. Pour caramel sauce over crust, and top with pecans.

In a large bowl with an electric or stand mixer, beat cream cheese and on medium speed until well blended. Add eggs, one at a time, mixing just until blended after each addition. Stir in chocolate; pour into crust.

Bake at 350°F for 50 minutes, or until centre is almost set; the centre may still appear slightly jiggly. Cool completely, then refrigerate 3 hours or overnight. Garnish with additional caramel sauce and pecans.

Tip: Bake your cheesecake in a water bath to avoid cracking. How? Wrap the outside of pan in a double layer of tin foil, covering the bottom and extending up. Place the plan into a larger roasting pan, and pout hot water into the roasting pan to about halfway up the side of the cheesecake pan.

Chocolate Caramel Pecan Cheesecake | amotherworld.com


Easy Caramel Sauce


¼ cup butter

1 cup light brown sugar

1/2 cup half and half cream

1 tbsp vanilla extract


Melt butter in a saucepan. Add brown sugar and cream and whisk constantly over medium heat until sugar is dissolved. Bring to a boil and allow to boil for about three minutes. The longer you cook the sauce, the thicker it will become; keep in mind it will thicken as it cools.

Add the sauce to a small jar, and refrigerate once cooled. Makes about 1 1/2 cups caramel sauce.


Chocolate Caramel Pecan Cheesecake with Gluten Free Crust

Looking for a delicious and divine cheesecake recipe to enjoy this Valentine’s Day? Or serve as the grande finale of your dinner party? This chocolate caramel pecan cheesecake with gluten-free crust is rich and creamy, you won’t be able to stop at just one piece.

Chocolate Caramel Pecan Cheesecake with Gluten Free Crust


For the crust:

1/2 cup unblanched almond flour

1/4 cup ground hazelnuts or pecans

1/4 cup sorghum flour

1/3 cup melted butter

For the filling

3/4 cup caramel topping sauce

1 cup chopped pecans

1/2 cup Skor bits

3 packages (8 ounces) cream cheese, softened

1 cup coconut palm sugar

1 teaspoon vanilla

3 eggs

8 ounces semi-sweet chocolate, melted


Heat oven to 325F. Mix the almond flour and butter, and press into the bottom of an 8 or 9-inch springform pan. Bake for 10 minute and remove. Pour caramel sauce over the crust and add the chopped pecans. Beat the cream cheese, sugar and vanilla until smooth. Beat in eggs one at a time, only until blended; do not over beat. Stir in melted chocolate and then pour into the pan.

Bake for about 50 minutes. Remove from oven and run a knife around the sides of the pan to loosen. Refrigerate overnight. Top with a layer of melted chocolate, chopped pecans, Skor pieces, or drizzle with caramel sauce.


Chocolate Caramel Pecan Cheesecake with Gluten Free Crust


Chocolate Caramel Pecan Cheesecake with Gluten Free Crust

Chocolate Caramel Pecan Cheesecake with Gluten Free Crust